Street Corn Chicken Rice Bowl

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breasts, diced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

2 tbsp mayonnaise

2 tbsp sour cream

1/2 tsp chili powder

1/4 tsp garlic powder

1/4 cup crumbled cotija cheese (or feta as an alternative)

Fresh cilantro (optional, for garnish)

Lime wedges (optional, for serving)

Preparation:

Prepare the Chicken:

Season the chicken:

In a bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper.

Toss the diced chicken breasts in the spice mixture, ensuring each piece is coated evenly.

Cook the chicken:

Heat olive oil in a large skillet over medium heat.

Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.

Make the Street Corn:

Cook the corn:

If using fresh or frozen corn, cook it in a skillet over medium heat for about 5-7 minutes, stirring occasionally, until heated through and slightly charred. If using canned corn, drain and rinse the kernels before using.

Mix the street corn:

In a bowl, combine the cooked corn, mayonnaise, sour cream, chili powder, and garlic powder. Stir until well combined.

Gently fold in the crumbled cotija cheese and garnish with fresh cilantro, if desired.

Assemble the Bowl:

Prepare the rice:

Cook your preferred type of rice (white, brown, or cilantro lime rice) according to package instructions.

Assemble the bowls:

Layer the cooked rice at the bottom of each bowl.

Top with the seasoned chicken and a generous scoop of street corn.

Serve with lime wedges for an extra burst of freshness.

Serve:

Enjoy this vibrant and flavorful Street Corn Chicken Rice Bowl, perfect for lunch or dinner. The combination of smoky chicken, creamy corn, and fluffy rice will quickly become a family favorite!